Pine Nuts: Pignoli Ice Cream - 11g Carbohydrate; 1g Dietary Fiber

Pine Nuts: Pignoli Ice Cream - 11g Carbohydrate; 1g Dietary Fiber

Serving Size : 4
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
3/4 cup pine nuts
2 1/2 cups whole milk
1 tsp almond extract
5 egg yolks

Put 3/4 cup of pine nuts in a pie pan and roast them at 350 until fragrant. Put roasted pine nuts and 1/4 cup sugar in a food processor. Process until you get a paste, textured sort of like peanut butter. Combine this with 2 1/2 cups whole milk in a saucepan. Add 1 teaspoon almond extract. Bring to a boil and then immediately remove from the heat. While the milk is heating. separate 5 egg yolks and combine them with 1/2 cup sugar. Once milk mixture boils, slowly pour it into the egg mixture. Pour back into saucepan and heat over low heat - DO NOT BOIL - stir constantly. Remove from heat once custard is thick enough to coat a spoon, about 10 minutes. Cool in the fridge for at least 3 hours. Put into your ice cream maker, freeze overnight.
Serves 4
Per Serving (excluding unknown items): 315 Calories; 25g Fat (68.2% calories from fat); 15g Protein; 11g Carbohydrate; 1g Dietary Fiber; 287mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 1/2 Non-Fat Milk; 4 Fat.